There isn’t much on this subject here, so I thought might as well contribute something. Don't know how useful it'll be though (since no one here does this subject :'().
Food Studies 101/Guide/FAQ
Note: This is the first year (2017) the course is running. Most information here is therefore my and my teacher’s interpretation of the study design which is, confusingly, written in VCAA jargon. If I’m wrong or have provided conflicting information, please feel free to correct me.
What is Food Studies? In essence, the new Food Tech. VCAA has completely scraped Food Tech and replaced it with this subject.
What’s different? Biggest difference is that they’ve removed the folio. Mark weightings have therefore been adjusted accordingly (30% for each unit and 40% for the exam). In lieu of the folio, there is greater attention on theory. The theory however is not the same as FT, which had an emphasis on the food industry and production, but is more holistic (?) in its approach to the study of food (see below or the study design for more info).
Is there any more of a ‘design aspect’ to the subject? Yes, but it's optional. Your school could do a design brief sort of thing for SACs.
Can I do the 3/4 without the 1/2? I don’t see why not. Most of the course is essentially theory and pure ROTE learning from what I gather. There are of course some other things, but they aren't hard to pick up. Also, if it makes you feel any better; 30 students are doing 3/4 Food at my school this year - 24 haven't done the 1/2.
Do I need to know how to cook? Nope, but you need to be willing to do so! Cooking is also sort of optional (of course depending on how your school runs it, more info in assessment section below).
How much does it scale? Since this is the first year, I have no idea. But seeing that they've removed the major design aspect (i.e what made it "easy"), I would assume not that much or if at all.
What are the perks? Eating is considered a SAC. 8) 8) (more below)
What do you learn? Unit 1 looks at food and how it’s sourced (Australia and worldwide) today and in the past. Unit 2 looks at food production at an industrial and household level. Unit 3 looks at the science of food (including things like digestion and food reactions) and eating habits (including factors that affect it). Unit 4 looks at issues regarding food production. That's my brief summary of the course; for a more detailed read click here.
How are you assessed? In 3/4, each unit has 2 outcomes. Each outcome is split into two parts, one is a practical component, and the other is something to test theory. With the practical component, you do something practical with food. This doesn’t necessary mean cooking though; it could be a science experiment where you test certain reactions, or a sensory analysis of certain foods. With this, you then do a “record” of it; this could range from a production plan (explanation below) to a video demonstrating scientific findings.
Science experiments?? This could legit be toasting a piece of bread.
Sensory analysis?! That seems hard. Seriously, it’s not. For those that don’t know, sensory analysis is where you eat food and analyse it with your senses. It’s like that thing on Masterchef where Matt goes “uuum these floral flavours paired with the bright citrus and rich cream make a divine trifecta”, but although at a far more basic level. Something like “this biscuit is a golden brown colour” and “fruit salad tastes fruity” will cut it for an A+.
What’s a production plan? It’s essentially a plan of everything you do while you cook. It includes: timeframes, sequence of steps, equipment and ingredients required, safety and hygiene issues, and any modifications you make during production. This is one of the things that carries on from Food Tech.
Resources
- Study design
- VCAA's marking criteria for the outcomes: Your school may do it differently.
Extra stuff: These are just some extra resources if you want to further your understanding (or if you're just a food nerd like me ) but by no means necessary. However do note, VCAA does sometime like to throw questions into the exams that are, in my opinion, out of the scope of the study design.
- ChefSteps: For food porn and science.
- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee: A book considered to be the food science bible (hint: if you google its name and pdf...)
- National Health and Medical Research Council: Information regarding the Australian Dietary Guidelines
- Global food security: Website about food security and its issues
I'll add more resources once I find them and update/clear up anything when more information is released.
Any more questions? Feel free to ask!
Edited 22/12/16 to be clearer with some of the info.
There isn’t much on this subject here, so I thought might as well contribute something. Don't know how useful it'll be though (since no one here does this subject :'().
Food Studies 101/Guide/FAQ
Note: This is the first year (2017) the course is running. Most information here is therefore my and my teacher’s interpretation of the study design which is, confusingly, written in VCAA jargon. If I’m wrong or have provided conflicting information, please feel free to correct me.
What is Food Studies? In essence, the new Food Tech. VCAA has completely scraped Food Tech and replaced it with this subject.
What’s different? Biggest difference is that they’ve removed the folio. Mark weightings have therefore been adjusted accordingly (30% for each unit and 40% for the exam). In lieu of the folio, there is greater attention on theory. The theory however is not the same as FT, which had an emphasis on the food industry and production, but is more holistic (?) in its approach to the study of food (see below or the study design for more info).
Is there any more of a ‘design aspect’ to the subject? Yes, but it's optional. Your school could do a design brief sort of thing for SACs.
Can I do the 3/4 without the 1/2? I don’t see why not. Most of the course is essentially theory and pure ROTE learning from what I gather. There are of course some other things, but they aren't hard to pick up. Also, if it makes you feel any better; 30 students are doing 3/4 Food at my school this year - 24 haven't done the 1/2.
Do I need to know how to cook? Nope, but you need to be willing to do so! Cooking is also sort of optional (of course depending on how your school runs it, more info in assessment section below).
How much does it scale? Since this is the first year, I have no idea. But seeing that they've removed the major design aspect (i.e what made it "easy"), I would assume not that much or if at all.
What are the perks? Eating is considered a SAC. 8) 8) (more below)
What do you learn? Unit 1 looks at food and how it’s sourced (Australia and worldwide) today and in the past. Unit 2 looks at food production at an industrial and household level. Unit 3 looks at the science of food (including things like digestion and food reactions) and eating habits (including factors that affect it). Unit 4 looks at issues regarding food production. That's my brief summary of the course; for a more detailed read click here.
How are you assessed? In 3/4, each unit has 2 outcomes. Each outcome is split into two parts, one is a practical component, and the other is something to test theory. With the practical component, you do something practical with food. This doesn’t necessary mean cooking though; it could be a science experiment where you test certain reactions, or a sensory analysis of certain foods. With this, you then do a “record” of it; this could range from a production plan (explanation below) to a video demonstrating scientific findings.
Science experiments?? This could legit be toasting a piece of bread.
Sensory analysis?! That seems hard. Seriously, it’s not. For those that don’t know, sensory analysis is where you eat food and analyse it with your senses. It’s like that thing on Masterchef where Matt goes “uuum these floral flavours paired with the bright citrus and rich cream make a divine trifecta”, but although at a far more basic level. Something like “this biscuit is a golden brown colour” and “fruit salad tastes fruity” will cut it for an A+.
What’s a production plan? It’s essentially a plan of everything you do while you cook. It includes: timeframes, sequence of steps, equipment and ingredients required, safety and hygiene issues, and any modifications you make during production. This is one of the things that carries on from Food Tech.
Resources
- Study design
- VCAA's marking criteria for the outcomes: Your school may do it differently.
Extra stuff: These are just some extra resources if you want to further your understanding (or if you're just a food nerd like me ) but by no means necessary. However do note, VCAA does sometime like to throw questions into the exams that are, in my opinion, out of the scope of the study design.
- ChefSteps: For food porn and science.
- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee: A book considered to be the food science bible (hint: if you google its name and pdf...)
- National Health and Medical Research Council: Information regarding the Australian Dietary Guidelines
- Global food security: Website about food security and its issues
I'll add more resources once I find them and update/clear up anything when more information is released.
Any more questions? Feel free to ask!
Edited 22/12/16 to be clearer with some of the info.
Thanks so much hola, for starting this!! It's true, these smaller subjects aren't given as much importance as they should be given!
What SAC scores do you reckon we need to have to get a 45+ in Food Studies?
I heard the exam was so time packed!! So I guess you have to work extra diligently!!
How did you find Food Studies?